gluten-free dumplings

Ingredients for dough:

• 250g bluecorn flour
• 150g potato flour
• 300ml hot water
• 1 teaspoon of oil
• a pinch of salt

Filling:

• 2 glasses of chickpeas
• 600ml of water
• small onion
• 2 garlic cloves
• salt to taste
• pepper to taste

Preparation:

Filling:

Cook chickpeas in lightly salted water. Once they are cooked, grind it. Put a finely chopped onion on a preheated pan with a spoon of butter, and stir-fry with a pinch of salt and pepper. Mix the chickpeas with the stir-fried onion.

Dough for dumplings:

Both types of flour, pour into a bowl and mix well. Add salt and oil, and cover with water. Use mixer to mix until all ingredients are blended. Put the ready mixture onto a kneading board and knead dough. When the dough is ready, roll it out until thin enough and cut into circles. Put some filling in the centre and press to seal the edges. Bring a large pot of lightly salted water to a boil and drop pierogis one at a time to the boiled water. Cook for about 5 minutes. When the time is over, remove pierogis with a slotted spoon.

Dumplings are ready. BON APPETITE!

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